Lagavulin 16: A Classic Islay Single Malt Whisky Reviewed

Fans of smoky whisky to the front, please! Lagavulin is a personal favourite of mine, and I remember my first sip of this smoky elixir, expecting to be overwhelmed by the smoke and lack of body, but I was pleasantly surprised by how well it sat on the tongue. The smoke melts into the malt and gives way to the many nuances beneath.

Located in a village on the Isle of Islay by the same name, the Lagavulin Distillery was founded in 1816 and sits snugly between Ardbeg and Laphroig. Lagavulin 16 is a heavily peated, single malt Islay whisky that is distilled in pear-shaped pot stills and finished in ex-Bourbon casks much like other single malt whiskies.

The Blush of Luxury

Lagavulin 16 Year

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Key Features

• Classification

  Islay single malt whisky

• Location

  Islay, Scotland

• Age

  16 years

• Mash bill

  100% malted barley from Port Ellen, dried over peat

• Cask

  Ex-Bourbon and sherry

• ABV

  43%

Lagavulin 16 is a whisky that is incredibly peaty, even by the standards of its neighbours, and rightfully owns the title "Lord of the Peats". However, the unique stills and distillation process give it a complexity that rivals other single malts such as Macallan, adding layer after layer of flavour after the initial hit of smokiness.

The Process of Creation

Lagavulin spares no effort in its distillation process, and every step of its creation is a testament to the brand’s dedication to producing the perfect Islay single malt, even if the process takes longer.

Lagavulin cooks their mash in stainless steel mash tuns for a longer period than other whiskies and undergoes an even longer fermentation period in oak vats for 55 hours!

The pear-shaped stills used in the distillation process are utilised by very few other distilleries as they are believed to produce suboptimal distills. However, Lagavulin undergoes a double distillation process, approximately five hours for the first and nine hours for the second, making Lagavulin’s distillation process the longest among Islay’s whiskies.

The Eye, Nose, and Palate

• The Appearance

  Deep amber colour that showcases the whisky's peatiness and coats the glass when swirled.

• The Smell

  The initial notes of this peaty whisky resemble campfire smoke, though it is closely followed up complex smells of savory charred beef, seaweed, and oyster brine reminiscent of the ocean.

• The Palate

  The heavy smoke gives way to a rich, velvety combination of vanilla, gentle citrus flavors, caramel, toasted walnuts, and sweet spices all blended together exquisitely by the peaty complexity.

• The Finish

  The smoke lingers on, accompanied by a subtle umami that reminds me of miso soup, black pepper. It earns its title as the Lord of Peats primarily in the finish and will leave you smiling throughout your drink and long after you've finished the last drop.

• The Pricing

  Lagavulin 16 retails for between $140 - $160 among most retailers in Singapore, but here at Paneco, you can get it at a special, members only price of $141.95!

Lagavulin 16 Year

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Final Verdict: Is Lagavulin 16 Worth the Money?

Personally, I was never a big fan of peaty whisky as they tend to lack body on the palate, leaving an undesirable smokiness that lingers too long on the tongue, but Lagavulin is one I’d recommend for anyone to try as its body more than makes up for the heavy peat, with a symphony of flavours that dance passionately on the palate.

Lagavulin 16 is one of the most affordable 16-year single malts available, and the incredible range of flavours ensures every sip takes you on a road trip to Islay. While the large, smoky persona of the whisky can be off-putting to some, the rest of the drink is something else altogether that should never be passed up on if you're a Scotch whisky fan.

FAQ

• How should I drink Lagavulin 16?

  Drinking it neat, or with a few drops of hot water is one of the best ways to fully enjoy Lagavulin 16 in its glory.

• What's a good Lagavulin 16 food pairing?

  Due to its intense, smoky nature, Lagavulin naturally pairs well with barbecued food, steak, blue cheese, or raw oyster. I personally recommend pairing it with sambal stingray, for a true blue singaporean experience.